Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Cooling Time: 20 minutes

Ingredients

Cake

• 1 cup (240 g) plain Greek yogurt (full-fat or 2%)
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon zest (about 2 lemons)
• ¼ cup (60 ml) fresh lemon juice
• ½ cup (100 g) granulated sugar or honey
• 1 teaspoon vanilla extract
• 2 cups (200 g) almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Equipment

• 8-inch round cake pan
• Mixing bowls
• Whisk
• Rubber spatula
• Parchment paper

Instructions

1. Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease an 8-inch round cake pan.
• Line the bottom with parchment paper.

2. Mix the Wet Ingredients

Whisk together:

• Greek yogurt
• Eggs
• Sugar (or honey)
• Lemon juice
• Lemon zest
• Vanilla

Mix until smooth.

3. Add Dry Ingredients

Stir in:

• Almond flour
• Baking powder
• Salt

Mix just until combined.

4. Bake

• Pour batter into prepared pan.
• Bake 40–45 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
• If browning too quickly, loosely cover with foil during the last 10 minutes.

5. Cool

• Let cool in pan for 15–20 minutes.
• Remove and cool completely before glazing.

6. Make the Glaze

Whisk powdered sugar with lemon juice until smooth.
Drizzle over the cooled cake.

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Estimated Nutrition (Per Slice, 1 of 10)

Without glaze:

• Calories: 215
• Protein: 9 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Total Sugar: 9 g
• Fat: 15 g
• Saturated Fat: 2 g
• Cholesterol: 70 mg
• Sodium: 120 mg
• Potassium: 120 mg
• Calcium: 90 mg
• Iron: 1 mg

With glaze:

• Calories: 255
• Protein: 9 g
• Carbohydrates: 22 g
• Fat: 15 g

Nutrition values are estimates and will vary depending on the brands and ingredients used.

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Tips for Success

• Use room-temperature eggs for a smoother batter.
• Fresh lemon juice and zest provide the best flavor.
• Do not overmix after adding the almond flour.
• Allow the cake to cool completely before glazing.
• Refrigerating the cake for a few hours improves its texture.

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Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• Up to 5 days.

Freezer

• Wrap tightly and freeze for up to 3 months.
• Thaw overnight in the refrigerator.

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Variations

• Add ½ cup fresh blueberries.
• Mix in poppy seeds for a lemon-poppy seed version.
• Substitute orange zest and juice for a citrus twist.
• Add ½ teaspoon almond extract.
• Top with fresh berries and whipped cream instead of glaze.

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Frequently Asked Questions

Is this cake gluten-free?
Yes, if you use certified gluten-free baking powder and almond flour.

Why is it called flourless if it contains almond flour?
It contains no wheat flour. Almond flour is made from finely ground almonds.

Can I use regular yogurt?
Yes, but strain it first to remove excess liquid, or the cake may be too moist.

Can I make it dairy-free?
You can use a thick dairy-free Greek-style yogurt. The texture may be slightly softer.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.

Can I reduce the sugar?
Yes. You can reduce it to ⅓ cup, especially if serving with the glaze.

Can I make muffins instead of a cake?
Yes. Fill muffin cups about ¾ full and bake for 18–22 minutes.

Why did my cake sink?
This can happen if it’s underbaked, the oven door is opened too early, or the batter is overmixed.

Can I make it keto?
Yes. Replace the sugar with a granulated keto sweetener approved for baking.

Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs much more liquid and is not a direct substitute. A different recipe is needed for coconut flour.